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transcript
SIT12 Tourism, Travel and Hospitality Training Package
Version 1.1
Learner guide
Version 1.1
Training and Education Support
Industry Skills Unit
Meadowbank
Product Code: 5764
Food Safety
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
OR SIRRFSA001A Apply retail food safety practices
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SIT12 Food safety learner guide V1.1
© TAFE NSW (Training & Education Support, Industry Skills Unit Meadowbank) 2013
Acknowledgments
TAFE NSW Training and Education Support Industry Skills Unit, Meadowbank
acknowledges the support and assistance of the following people in the
production of this learner guide.
Writers – 2011/12
Patrea D’Antonio – Teacher
Northern Sydney Institute
Nerolli Cassidy - MIT
TES Unit Meadowbank
Rebecca Parker – Teacher
Sydney Institute
Joanne de Jersey – Teacher
Northern Sydney Institute
Jennifer Chiplin – Teacher
Northern Sydney Institute
Reviewer - 2013
Anne Finnane
A/Education Programs Manager
TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank
Project Manager - 2012
Margaret Heathcote
A/Education Programs Manager
TAFE NSW Training and Education Support, Industry Skills Unit Meadowbank
Enquiries
Enquiries about this and other publications can be made to:
Training and Education Support, Industry Skills Unit Meadowbank
Level 3, Building J,
See Street,
MEADOWBANK NSW 2114
Tel: 02-9942 3200 Fax: 02-9942 3257
ISBN 978-1-74236-389-9
© TAFE NSW (Training and Education Support, Industry Skills Unit
Meadowbank) 2013
Copyright of this material is reserved to TAFE NSW Training and Education
Support, Industry Skills Unit Meadowbank. Reproduction or transmittal in
whole or in part, other than subject to the provisions of the Copyright Act,
is prohibited without the written authority of TAFE NSW Training and
Education Support, Industry Skills Unit Meadowbank.
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Table of contents
Introduction .................................................................................. 8
Topic 1 Keep food safe ............................................................ 12
1.1 Food safety responsibilities .............................................................. 12
1.2 The National Food Safety Standards .................................................. 13
1.3 Food laws in NSW ........................................................................... 16
1.4 Enforcing the food laws ................................................................... 16
1.5 Food safety hazards ........................................................................ 17
1.6 Potentially hazardous foods.............................................................. 18
1.7 Food contamination ........................................................................ 20
1.8 Cross-contamination ....................................................................... 27
1.9 Work processes, practices and procedures ......................................... 30
Topic 2 Maintain personal hygiene .......................................... 31
2.1 Hygiene practices ........................................................................... 31
2.2 Regular hand washing ..................................................................... 31
2.3 Personal presentation and cleanliness ............................................... 35
2.4 Personal protective equipment ......................................................... 36
2.5 Personal health and food service ...................................................... 38
2.6 Hygienic practices to avoid cross contamination ................................. 39
2.7 Use of gloves ................................................................................. 40
2.8 Organisational procedures ............................................................... 42
Topic 3 Handle food hygienically ............................................. 46
3.1 Food hygiene risks .......................................................................... 46
3.2 Food spoilage ................................................................................. 47
3.3 Food borne illness ........................................................................... 47
3.4 Food safety hazards ........................................................................ 48
3.5 Safe food handling .......................................................................... 50
3.6 Temperature control ....................................................................... 50
3.7 Temperature danger zone ................................................................ 51
3.8 4 hour/2 hour rule .......................................................................... 52
3.9 Important temperatures for food handlers ......................................... 52
3.10 Thermometers and food temperatures .............................................. 53
3.11 Safe food handling procedures ......................................................... 54
3.12 Receiving goods ............................................................................. 55
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3.13 Storage ......................................................................................... 56
3.14 Defrosting ..................................................................................... 58
3.15 Food preparation and processing ...................................................... 59
3.16 Cooking ......................................................................................... 60
3.17 Cooling .......................................................................................... 60
3.18 Service of food ............................................................................... 61
3.19 Storing cooked food ........................................................................ 62
3.20 Holding food .................................................................................. 63
3.21 Food display and self-service ........................................................... 65
3.22 Food transport ............................................................................... 66
3.23 Correct and report unsafe practices .................................................. 68
Topic 4 Keep the workplace clean ........................................... 74
4.1 Cleaning schedules ......................................................................... 76
4.2 Handling linen ................................................................................ 77
4.3 Rules for effective cleaning .............................................................. 79
4.4 Garbage handling procedures ........................................................... 81
4.5 Pest control procedures ................................................................... 83
Topic 5 Food safety programs ................................................. 86
5.1 Keeping food safe ........................................................................... 86
5.2 The principles of HACCP .................................................................. 86
5.3 Food safety documentation .............................................................. 87
5.4 The food safety manual ................................................................... 91
Topic 6 Control and monitor food safety ............................... 105
6.1 Control food safety ....................................................................... 105
6.2 Control measures ......................................................................... 106
6.3 Critical control points (CCP) ........................................................... 107
6.4 Critical limits ................................................................................ 107
6.5 Food handling to control food safety ............................................... 108
6.6 Controlling food safety hazards ...................................................... 110
6.7 Disposal of food and food recall ...................................................... 113
6.8 Programs that control and support food safety ................................. 113
6.9 Monitoring food safety ................................................................... 114
6.10 Visual inspections and observations ................................................ 114
6.11 Temperature and time measurement .............................................. 117
6.12 Recording food safety information .................................................. 118
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6.13 Taking corrective action................................................................. 121
6.14 Reporting processes or procedures ................................................. 122
6.15 Investigating and reporting unsafe food .......................................... 122
Topic 7 Maintain food safety ................................................. 124
7.1 Managing food safety .................................................................... 124
7.2 A systematic approach to communicating food safety ........................ 125
7.3 Support staff ................................................................................ 127
7.4 Review existing policy and procedures ............................................. 129
Learning resources .................................................................... 130
Resource evaluation form .......................................................... 133
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Topic 1 Keep food safe
1.1 Food safety responsibilities
All food handlers have legal and job responsibilities to keep food safe in the
workplace. As a Food Safety Supervisor you are responsible for ensuring that safe
food handling procedures are implemented in your workplace.
Food handlers and supervisors must understand the legal requirements of safe
food handling, including:
food safety hazards
principles for safe food handling
all policies and procedures that exist in your workplace e.g. a food safety
program.
This knowledge will help you to understand the risks to food and to follow specific
safe food handling practices that will be discussed throughout this guide.
It is also your responsibility to:
carry out duties to monitor food handling; and
take action (according to your level of responsibility) to correct or report
on any unsafe practices or situations you observe in your workplace.
Food safety information
While working in the hospitality and retail service industries you must adhere to
legislative and industry guidelines for personal and workplace hygiene and food
safety requirements.
Many of these standards can be found in codes of practice and guidelines for
specific industry sectors working within the food environment. These documents
are available from the NSW Ministry of Health, Work Cover, Australian Safety and
Compensation Council, the NSW Food Authority or industry associations such as
the Restaurant and Catering Association or Australian Retailers Association.
Hospitality and retail service organisations have formal procedures and policies
for personnel and workplace hygiene and food safety requirements. Employees
may become informed of their responsibilities through induction training,
employee’s handbooks or on the job training. It is important that all employees
are aware of their workplace hygiene procedures to ensure the hygiene standards
are maintained to both establishment and legal standards.
The legislation and codes of practice that govern food safety and hygiene
requirements include:
Australia and New Zealand Food Standards Code
NSW Food Regulation 2010 under the Food Act 2003
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Other legislation that impacts on safety and hygiene include:
NSW Work Health and Safety Act 2011
NSW Work Health and Safety Regulations 2011
National Code of Practice for the Control of Work-related Exposure to
Hepatitis and HIV (Blood-borne) Viruses.
These laws place specific obligations upon owners and operators of food
businesses and anyone who is handling food to ensure that food and beverage
remains ‘safe and suitable’ for human consumption.
1.2 The National Food Safety Standards
Australia has national food standards that focus on making sure our food is safe
to eat. The standards have been developed by FSANZ (Food Standards Australia
New Zealand), and representatives of the food industry, to improve food safety in
Australia. Chapter 3 of the Food Standards Code contains four Food Safety
Standards for use within Australia.
The four Food Safety Standards are:
Standard 3.1.1 – Interpretation and application
This standard gives meanings and definitions to words used in the standards e.g.
food handler, clean, sell etc. It also gives the meaning of safe and suitable food.
Safe food [Clause 2(1)] is food that will not cause illness or other physical harm
to a person eating it assuming that it was eaten as it was intended e.g. meat and
poultry, which contain food poisoning bacteria, are cooked before they are
consumed.
Physical harm refers to the presence of foreign bodies or physical hazards, which
may cause choking hazards or other injuries. If the customer chokes on a piece of
food, it would not be considered ‘unsafe’, unless they have choked on something
in the food that should have not been there, such as metal twist tie from the
packaging.
Suitable food [Clause 2(4)] is food that is considered acceptable for consumption.
Food is unsuitable if it:
is damaged, deteriorated or perished or contains any substances that are
damaged, deteriorated or perished
is the product of a diseased animal
contains a chemical or biological agent or other substances that are
foreign to the nature of the food.
This would include the presence of an insect that would not cause illness; its
presence makes the food unacceptable. Additionally food must also meet all other
requirements of the Food Standards Code [Clause 2(5)], in relation to:
allowable levels of agricultural or veterinary chemicals
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allowable levels of metal or non-metal contaminants
matter and substances permitted e.g. chemical preservatives, colourings.
The food safety procedures that will be discussed in this guide are intended to
meet the requirements of ‘safe and suitable’ food, by preventing, controlling or
eliminating food safety hazards and factors that affect the quality and freshness
of food.
Standard 3.2.1 – Food Safety Programs
A food safety program identifies the potential hazards that may be expected to
occur during food handling. The program is designed to address all systems or
processes within the organisation that are required to prevent, control or
eliminate food hazards and keep food safe. This is a voluntary standard in NSW
for most food businesses with the exception of businesses in the meat, dairy
industries and some other areas of primary food production e.g. raw oyster
harvesting, processing and distribution. The standard also applies to sectors of
the food industry that are considered ‘high risk’ including hospitals, nursing
homes, and catering operations that serve food to the general public.
Food safety programs and your role in their implementation will be discussed in
Topic 6 and 7.
Standard 3.2.2 – Food Safety Practices and General Requirements
The standard sets out specific requirements for food businesses and food handlers
to ensure that food does not become unsafe or unsuitable. It states that food
handlers must have skills and knowledge in food hygiene and safety, and must
follow correct health and hygiene rules to make sure that food is safe to eat at
each stage of handling – from receiving to disposal. It also provides directions for
food businesses to notify the government authority of their name, address,
manager and type of food sold.
The standard specifies processes to control food safety at each step of the food
handling process. Some requirements relate to the receipt, storage, processing,
display, packaging, distribution disposal and recall of food. Others relate to the
skills and knowledge of food handlers and their supervisors, the health and
hygiene of food handlers and the cleaning, sanitising, and maintenance of
premises and equipment.
Food safety practices specified in Standard 3.2.2 will be covered in this guide
in the following topics:
Food handling skills and knowledge - Topic 1
Health and hygiene requirements - Topic 2
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Food handling controls - Topic 3
o food receipt
o food storage
o food processing
o food display
o food packaging
o food transport
o food disposal.
Cleaning, sanitising and maintenance - Topic 4
Standard 3.2.3 – Food Premises and Equipment
This standard identifies how food premises and equipment must be designed and
built so they can be easily cleaned. Premises must also provide water, waste
disposal, light, ventilation, cleaning and personal hygiene facilities, storage space
and access to toilets.
Other Food Safety Standards include:
Standard 3.3.1 – Food Safety Programs for Food Service to Vulnerable
Persons
This standard applies to food businesses involved in food processing and service
to vulnerable persons. A vulnerable person is defined as a person who receives
care from one of the facilities listed in the standard or is a client of a delivered
meals organisation – these are generally older persons and people who have
weakened immune systems. Vulnerable people are more susceptible to food
borne illness than the general population.
The facilities include:
hospital facilities including acute care, psychiatric, hospice, chemotherapy
and renal dialysis facilities
aged care facilities including nursing homes, respite care, same day aged
care and low care aged care facilities
child care facilities, including long day care, occasional day care and
employer sponsored child care (does not include family day care).
The application of the standard to food businesses, however, depends on a
number of criteria, including the number of people to be served (six or more), the
principal activity of the business and whether the food is potentially hazardous
and ready-to-eat.
While the improvement of food safety controls in food service to vulnerable
groups e.g. in aged care facilities and hospitals is a priority, the special
regulations and considerations for foods and processes will not be covered in
this guide, as this standard is outside the scope of typical hospitality and retail
food businesses.
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1.3 Food laws in NSW
Each state has the responsibility to develop and enforce food laws and legislation
based on the National Food Safety Standards. The food laws in NSW are the NSW
Food Act 2003 and the NSW Food Regulation 2010 which states specific
requirements for food safety.
The legislation ensures the safe handling of food for sale in NSW. Its aim is to
protect public health by preventing the sale of contaminated or adulterated food.
Failure to follow the NSW Food Act 2003 (the Act) or its associated regulations
can result in fines or even jail sentences in extreme cases.
In NSW, the regulatory authority for food legislation is the NSW Food Authority.
NSW Food Authority food safety officers are responsible for enforcing NSW food
safety legislation.
The Act and Regulations can be accessed via the NSW Food Authority website at:
http://www.foodauthority.nsw.gov.au (look under business standards/industry
sector requirements).
1.4 Enforcing the food laws
Food Safety Officers who may also be known as Environmental Health Officers
(EHOs), have the authority to inspect food businesses. The inspector can arrive at
any time; and you cannot stop an inspector coming onto your premises.
Resource identification
Go to http://www.foodauthority.nsw.gov.au/ and look at the section labelled
“Business standards”.
Locate four (4) resources in this section that will help you to keep up to date
with food safety in your workplace.
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These inspectors have a number of responsibilities and powers, which include to:
provide assistance and advice on all food safety matters
enter and inspect a food business at anytime
order a clean–up or close a food business
take samples of food
prevent the sale of contaminated or adulterated food.
Customers today are also very aware of hygiene and when they see poor
standards of hygiene will report what they have seen. The public can contact their
local council, the area health service or the NSW Food Authority and inform them
of a business with unsound practices – the inspector will then visit the business to
investigate and report back on the findings. Inspectors also visit routinely once or
twice a year to check up on the hygiene practices at a food business.
The NSW Food Authority website is available at:
http://www.foodauthority.nsw.gov.au (look under Food at home/problems-with-
food/complaints-about-food-and-businesses)
If the Authority believes there has been a breach of the Act, the food business
may be put on notice to lift its performance or placed under regular monitoring.
Serious breaches can result in court action. The Authority makes this information
available to the public by publishing penalty notices that have been issued to food
businesses.
The “Name and Shame” list can be viewed on its website at:
http://www.foodauthority.nsw.gov.au/penalty-notices/ (look under News/Name &
Shame/penalty notices)
1.5 Food safety hazards
A food safety hazard is something that is dangerous and likely to cause harm to
food. The hazard can relate to the nature of the food, contamination of the food,
and work practices and procedures. To prevent food safety hazards you need to
understand the key risks to food contamination, and the practices that need to be
applied at each stage of food production including the following.
Potentially hazardous foods:
a) foods with a limited shelf life
b) foods highly susceptible to microbiological contamination
c) food containing bacteria, moulds and yeast.
Food contamination:
a) chemical, microbiological or physical
b) any food contaminated with chemical or microbiological elements
c) food containing broken glass, metal or foreign objects
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d) food containing chemicals and natural poisons.
Work processes where food is vulnerable to contamination including:
a) requirements for food to be touched by hand
b) requirements for re-thermalisation or defrosting
c) displays of food and buffets
d) working with temperatures that promote the rapid growth of
micro-organisms.
Work practices and procedures that have a potential to harm the health or safety
of a person:
a) use of practices not in keeping with current organisation activities
b) colleagues without appropriate training or understanding of good hygiene
practices, policies and procedures
c) equipment not working correctly, such as fridge and temperature probes
d) insects and vermin
e) dirty equipment and utensils
f) items such as linen, tea towels and towels that may be contaminated with
human waste, such as blood and body secretions
g) airborne dust
h) contaminated garbage.
1.6 Potentially hazardous foods
Section 3.2.2 of the Food Standards Code defines potentially hazardous food as
“food that has to be kept at certain temperatures to minimise multiplication of
any food-poisoning bacteria that may be present in the food or to prevent the
formation of toxins in the food.”
Potentially hazardous foods include:
raw or cooked meat, poultry or game
foods containing raw or cooked meat e.g. casseroles, curries, lasagna
smallgoods e.g. devon, ham, chicken loaf
dairy products e.g. milk, custard, dairy desserts, custard tarts
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seafood (not live) e.g. seafood salad, soup, fish sticks, stews
processed fruit and vegetables e.g. salads, cut fruit for platters
cooked pasta and rice
foods containing eggs, beans, nuts or other protein-rich foods
quiche, fresh pasta, soy bean products
foods containing the above foods e.g. sandwiches, rolls, uncooked and
cooked pizza.
The following foods may require refrigeration but are not considered hazardous.
They may become potentially hazardous when the food is opened or altered in
some way such as cooking, opening or slicing. These include:
dry goods
unopened canned foods and fruit juices
pickles, sauces ketchup style, salad dressings and sauces - Asian/soy
bottled marinades, salsas, and bottled pasta sauces
raw whole fruit and vegetables, dried fruit
salted dried meats and fermented dried meats
honey, jam, peanut butter
fruit cake, plain cakes, biscuits and crackers, plain breads and bread rolls
hard cheeses and yoghurts
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